I’ve taken an Australian classic and given it an Italian twist. This is the best baked beans recipe you will ever try, and once you taste it, you will never go back to the pre-prepared canned version again.
This dish is loaded with flavour and packed with even more protein than a steak. In Tuscany, people were once known as mangiafagioli, or “bean eaters,” because beans were such an important part of their simple, nourishing diet. It is no surprise that this humble ingredient became a staple of Italian cooking, loved for being hearty, affordable, and full of goodness.
For this recipe, I chose four different types of beans to create the perfect mix of textures and flavours. Each bean brings something unique, from creamy to nutty.
It is quick, comforting, and full of rustic charm. Perfect for potlucks or your summer-side table, this dish will even impress the kids!
Watch: How to Make BAKED BEANS That Taste Way Better Than Store Bought
The Best Baked Beans Recipe Made the Italian Way
Vincenzo’s Plate Tips to Make
The Best Baked Beans Recipe
Choose Your Beans Wisely
You can use fresh beans or canned ones, but avoid the pre-made baked beans from the supermarket. They’re full of sugar and sauce, which completely change the flavour. Stick with plain canned beans, drained and rinsed. For this recipe, I use four different kinds and they worked beautifully together.
Easy Vegan Option
If you want to make this dish vegan, just skip the guanciale and pecorino. The beans and passata already create a rich, satisfying base full of flavour.
How much Guanciale? Other options to consider
I used about a quarter cup of guanciale, but it’s really up to you. You can also use pancetta, slices of bacon, or even salami if guanciale is hard to find. If you’re not a fan of too much pepper, trim off the outer peppery skin.
Do I need extra EVOO?
When guanciale cooks, it releases plenty of fat, so you might think there’s no need for extra oil. Personally, I like to add two tablespoons of extra virgin olive oil to boost the flavour and make the sauce richer. Trust me, it’s worth it.
Channel Your Inner Nonna for Measurements
You don’t have to use the entire bottle of passata. I used about three-quarters, but it depends on how thick or saucy you like your beans. If the mixture looks dry, add a little more.
Easy on the Pepper
Guanciale already brings a beautiful peppery flavour to the dish, so be gentle when seasoning. Taste as you go, and remember, you can always add more, but you can’t take it out.
Inside or On the Side?
You can mix the guanciale into the baked beans or serve it separately. I like to add it in, so it infuses the sauce with that rich, salty punch and makes every spoonful much richer in flavor.
How to Serve Baked Bean Recipe
Spoon the freshly cooked beans onto a small flat plate and enjoy them just as they are. You can also serve them for breakfast on thick, warm, toast or mix them with short pasta like ditalini for a hearty meal. For an Aussie twist, try them with creamy mashed potatoes or even a scoop of rice.
Best Baked Bean Recipe
Print Recipe
Equipment
- knife
- Chopping-board
- Large saucepan
- wooden spoon
- Small plate
Ingredients
- 1 can borlotti beans
- 1 can red kidney beans
- 1 can butter beans
- 1 can cannellini beans
- 1/2 onion, diced
- 1 sprig rosemary
- Guanciale
- Pecorino Romano
- Extra-virgin olive oil, EVOO
- 1 bottle passata, 750 ml
- Salt & Pepper
Instructions
- Remove the skin from the guanciale first, then slice it into strips and cut into small cubes to get the perfect balance of fat and meat.
- Place a large saucepan over medium-heat and add the guanciale. Let it sweat gently and slowly release all the fat. Reduce the heat if it crisps up too quickly or starts to burn.
- Once the guanciale is golden and crispy, remove it from the pan and set it aside on a small plate.
- Using the same pan with the guanciale oil, add the diced onion. Drizzle in a little EVOO if it looks dry and add a splash of water to stop the onion from burning. Remove the rosemary leaves from the sprig and add them to the pan. Stir and cook for about 10 minutes, until the onion becomes soft and fragrant.
- Add all the beans and mix well with a wooden spoon. Let them cook for 1 to 2 minutes so they soak up all the flavor.
- Next, pour in the passata and season with salt and pepper to taste. Add the guanciale back into the pan and stir everything together gently.
- Turn off the stove, sprinkle in plenty of grated pecorino, and give it a final toss so the cheese melts through the sauce.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate
If you love this Best Baked Beans recipe, you’ll also enjoy these 2 recipes:
- PASTA E FAGIOLI – This hearty dish combines pasta and beans in a rich tomato base, creating the kind of simple, rustic Italian comfort food everyone falls in love with.
- ITALIAN MINESTRONE SOUP – A nourishing mix of vegetables, beans, and pasta simmered slowly with a Parmigiano rind that gives the broth a rich, comforting flavour.
Interested in Italy?
Join my private exclusive “Italy Unexplored Tour” and experience the real Italy, like you have never seen before!
This tour is exclusive to only 10 passionate foodies and is very unique.
Leave a Reply